Breakfast Recipes.

Many of our guests over the years have asked us for the recipes for the different dish's that we serve with breakfast. We hope you enjoy them.

Plum and Rhubarb crumble

Plum and Rhubarb filling.

• 2oz. butter.
• 1/2 teaspoon Bread Soda.
• 1 bunch rhubarb.
• 4oz brown sugar
• 1 tblsp runny honey
• 6-8 cardamon pods
• 1 cinnamon stick
• 1 strip of a lemon
• 8 - 12 plumbs

Put all these ingredients into a sauce pan and simmer on the hob until the rhubarb softens up.

The Crumb Topping.

• 11 ozs plain flour
• 3 ozs. light brown sugar
• 2 tsp. ground cinnamon
• 7 ozs. butter melted.

Melt butter, add sugar and put all ingredients together to make fine crumb. Put rhubarb mixture into a oven proof serving dish and cover with the crumb topping. Cook in oven for about 25 minutes at 180 C.

• 10 oz of whole meal flour
• 6 oz of plain flour
• 3/4 teaspoon Bread Soda
• 1/2 teaspoon Salt
• 1/2 pint of Sour Milk or Butter Milk.

Put Bread Soda into the palm of your hand and press out any lumps with your fingers. Sieve the plain flour, soda and salt into a large bowl. Add the whole meal flour. Make a well in the centre of the flour and pour in most of the milk.

Mix to a loose dough adding more milk if needed. Turn the dough into a floured board and knead until the side next to the board is smooth.

Turn the smooth side over and flatten out. Cut a cross in the top with a floured knife and place dough on a greased loaf tin. Bake in a hot oven for about 45 minutes until the bread sounds hollow.

• 250g ripe bananas mashed
• 250g sugar
• 1 pinch of salt
• 2 eggs
• 250g self raising flour
• 30ml olive oil
• 10g baking powder
• 65ml milk

Cream mashed bananas and sugar in a mixing bowl, add eggs and walnuts, baking powder, flour, salt, olive oil and milk.

Put in a greased loaf tin. Cook at 160 C for 40 45 minutes.

• One large bunch of rhubarb, trimmed, cut into 8cm lengths
• 1 orange, rind finely grated, juiced
• 5cm-piece fresh ginger, peeled, finely shredded
• 55g (1/4 cup, firmly packed) 60 ml brown sugar

Place the rhubarb in a large saucepan or large, deep frying pan over medium heat. Add the orange rind, orange juice, ginger and sugar. Cover and bring to a simmer.

Cook, covered, stirring occasionally, for 5-8 minutes or until the rhubarb is very soft. Stir the mixture to break up the rhubarb.

• 6 Cups 1500 ml 3 pints granny smith apples peeled and chopped. (about 1 inch in size)
• 1/2 cup 120 ml packed brown sugar
• 1/4 cup 60 ml apple juice (or cider)
• Dash of lemon juice
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon salt

Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally.

Let stand 5 minutes